Jalapeno Poppers

Homemade jalapeño poppers are a must-try if you want a crowd-pleasing appetizer to serve on game day!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 138kcal

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut each jalapeño in half lengthwise, and remove seeds and white membranes.
In a medium bowl, combine the cream cheese, cheddar cheese, bacon, green onion, garlic powder, salt, and pepper. Spoon cheese mixture evenly into pepper halves and place on baking sheet.
In a small bowl, melt butter and stir in the breadcrumbs until they are well coated in butter. Sprinkle the tops of each stuffed pepper with the breadcrumb mixture.
Bake for 25 minutes or until the topping is golden brown. Let cool for 5 minutes before serving.

Wear gloves when handling jalapeño peppers: I recommend wearing gloves when slicing and seeding the peppers, even if you aren’t sensitive to spicy peppers. The oils can irritate your hands, or you can end up with a not-so-fun surprise when touching your face or eyes after working with any spicy peppers, even milder ones like jalapeños.
Control the spice level: To have these as mild as possible, scrape out all the seeds and inner membranes. If you want them a little more spicy, leave some seeds and the membranes intact. For an extra spicy kick, add cayenne pepper to taste to the filling.
Use different cheese: For less tang, use mild cheddar cheese. If you want more of a kick, go with pepper Jack.
Gluten-free option: To make this recipe gluten-free, you have two options. You can omit the panko breadcrumb topping altogether or swap out the breadcrumbs for your favorite gluten-free alternative.